| 000 | 01436nam a2200241Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094800.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780470009550 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 349 .R56 2009 | ||
| 100 |
_aRinsky, Glenn _eauthor |
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| 245 | 4 |
_aThe pastry chef's companion : _ba comprehensive resource guide for the baking and pastry professional / _cGlenn Rinsky and Laura Halpin Rinsky |
|
| 260 |
_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2009 |
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| 300 |
_aviii, 375 pages : _billustrations ; _c23 cm. |
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| 365 | _bPHP918 | ||
| 504 | _aIncludes bibliographical references. | ||
| 505 | _aBaking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources. | ||
| 520 | _aA comprehensive baking dictionary and reference guide With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef s Companion combines the best features of a dictionary and an encyclopedia. | ||
| 650 | _aCOOKERY -- ENCYCLOPEDIAS | ||
| 700 |
_aRinsky, Laura Halpin _eco-author |
||
| 942 |
_2lcc _cBK |
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| 999 |
_c2492 _d2492 |
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